韧化温度和时间对不同直链淀粉质量分数玉米淀粉物化性质的影响
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摘要
为进一步探讨韧化处理对淀粉性质的作用机理,通过测定糊化性质、热特性、膨胀力、结晶特性及观察偏光十字现象和微观结构,研究了不同韧化温度和时间对不同直链淀粉质量分数玉米淀粉(普通玉米淀粉(normal corn starch,NCS)和蜡质玉米淀粉(waxy corn starch,WCS))物化性质的影响。结果表明,韧化处理主要作用于NCS和WCS淀粉颗粒的无定形区,对淀粉结晶类型没有影响;但韧化处理能够明显增强NCS和WCS的热稳定性和抗剪切能力,抑制淀粉老化和糊化,显著降低峰值黏度和膨胀力(P<0.05)。韧化温度升高至60℃时韧化效果更加明显,糊化焓和相对结晶度明显降低,颗粒表面被明显破坏。但延长韧化时间对NCS和WCS老化的抑制效果和对糊化焓、膨胀力、颗粒形貌等的影响不明显。
In order to provide useful information to explore the mechanism of the effect of annealing treatment on the physicochemical properties of corn starch,we evaluated the pasting properties,thermal properties,swelling power,crystalline structure,birefringence,and morphological structure of corn starches with different amylose contents(normal corn starch(NCS) and waxy corn starch(WCS)) annealed at different temperatures for different periods.The results showed that annealing treatment affected the amorphous zones of NCS and WCS,but exerted no effects on their crystal types.The thermal stabilities and anti-shear abilities were enhanced significantly after annealing.Annealing treatment retarded the retrogradation and gelatinization of the two starches and significantly reduced the peak viscosity and swelling power(P<0.05).Annealing temperature up to 60 ℃enhanced the above effects,leading to a significant decrease in the gelatinization enthalpy and the relative crystalline degree and obvious destruction of the morphological structure.However,prolonged annealing time did not significantly retard the retrogradation of NCS and WCS starches while having no significant effect on the gelatinization enthalpy,swelling power,or morphological structure.
In order to provide useful information to explore the mechanism of the effect of annealing treatment on the physicochemical properties of corn starch,we evaluated the pasting properties,thermal properties,swelling power,crystalline structure,birefringence,and morphological structure of corn starches with different amylose contents(normal corn starch(NCS) and waxy corn starch(WCS)) annealed at different temperatures for different periods.The results showed that annealing treatment affected the amorphous zones of NCS and WCS,but exerted no effects on their crystal types.The thermal stabilities and anti-shear abilities were enhanced significantly after annealing.Annealing treatment retarded the retrogradation and gelatinization of the two starches and significantly reduced the peak viscosity and swelling power(P<0.05).Annealing temperature up to 60 ℃enhanced the above effects,leading to a significant decrease in the gelatinization enthalpy and the relative crystalline degree and obvious destruction of the morphological structure.However,prolonged annealing time did not significantly retard the retrogradation of NCS and WCS starches while having no significant effect on the gelatinization enthalpy,swelling power,or morphological structure.
引文
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[19]LI Qianqian,WANG Yusheng,CHEN Haihua,et al.Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage[J].Starch-St?rke,2017,69(9/10):1-8.DOI:10.1002/star.201600317.
[20]LIU Hang,LüManman,WANG Lijing,et al.Comparative study:how annealing and heat-moisture treatment affect the digestibility,textural,and physicochemical properties of maize starch[J].StarchSt?rke,2016,68(11/12):1158-1168.DOI:10.1002/star.201500268.
[21]CHEN Haihua,QIN Fumin,WANG Yusheng,et al.Effect of complexation temperature on thermal properties and enzymatic hydrolysis of starch-oleic acid complexes[J].Cereal Chemistry,2017,94(2):237-241.DOI:10.1094/CCHEM-01-16-0008-R.
[22]HUANG T T,ZHOU D N,JIN Z Y,et al.Effect of repeated heatmoisture treatments on digestibility,physicochemical and structural properties of sweet potato starch[J].Food Hydrocolloids,2016,54:202-210.DOI:10.1016/j.foodhyd.2015.10.002.
[23]JAYAKODY L,HOOVER R.Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins:a review[J].Carbohydrate Polymers,2008,74(3):691-703.DOI:10.1016/j.carbpol.2008.04.032.
[24]LAN H,HOOVER R,JAYAKODY L,et al.Impact of annealing on the molecular structure and physicochemical properties of normal,waxy and high amylose bread wheat starches[J].Food Chemistry,2008,111(3):663-675.DOI:10.1016/j.foodchem.2008.04.055.
[25]JYOTHI A N,SAJEEV M S,SREEKUMAR J.Hydrothermal modifications of tropical tuber starches-effect of ANN on the physicochemical,rheological and gelatinization characteristics[J].Starch-St?rke,2011,63(9):536-549.DOI:10.1002/star.201000137.
[26]WANG Shujun,WANG Jinrong,YU Jinglin,et al.A comparative study of annealing of waxy,normal and high-amylose maize starches:the role of amylose molecules[J].Food Chemistry,2014,164:332-338.DOI:10.1016/j.foodchem.2014.05.055.
[27]CHUNG H J,LIU Q,HOOVER R.Impact of annealing and heatmoisture treatment on rapidly digestible,slowly digestible and resistant starch levels in native and gelatinized corn,pea and lentil starches[J].Carbohydrate Polymers,2009,75(3):436-447.DOI:10.1016/j.carbpol.2008.08.006.
[28]VAMADEVAN V,BERTOFT E,SOLDATOV D V,et al.Impact on molecular organization of amylopectin in starch granules upon annealing[J].Carbohydrate Polymers,2013,98(1):1045-1055.DOI:10.1016/j.carbpol.2013.07.006.
[29]COOKE D,GIDLEY M J.Loss of crystalline and molecular order during starch gelatinization-origin of the enthalpic transition[J].Carbohydrate Research,1992,227:103-112.
[30]SUI Zhongquan,YAO Tianming,ZHAO Yue,et al.Effects of heatmoisture treatment reaction conditions on the physicochemical and structural properties of maize starch:moisture and length of heating[J].Food Chemistry,2015,173:1125-1132.DOI:10.1016/j.foodchem.2014.11.021.
[31]JUANSANG J,PUNCHA-ARNON S,UTTAPAP D,et al.Concentration of plasticizers applied during heat-moisture treatment affects properties of the modified canna starch[J].Food Chemistry,2017,221:1587-1594.DOI:10.1016/j.foodchem.2016.10.134.
[32]B?ASZCZAK W,BIDZI?SKA E,DYREK K,et al.Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents[J].Carbohydrate Polymers,2011,85(1):86-96.DOI:10.1016/j.carbpol.2011.01.055.
[33]RATNAYAKE W S,HOOVER R,WARKENTIN T.Pea starch:composition,structure and properties:a review[J].Starch-St?rke,2002,54(6):217-234.DOI:10.1002/1521-379X(200206)54:6<217::AID-STAR217>3.0.CO;2-R.
[2]YOON J I,KIM S K.Effect of annealing on pasting properties and gel hardness of mung bean starch[J].Food Science and Biotechnology,2003,12(5):526-532.DOI:10.2307/249685.
[3]GOMES A M M,MENDES D S C E,RICARDO N M P S,et al.Impact of annealing on the physicochemical properties of unfermented cassava starch(“polvilho doce”)[J].Starch-St?rke,2004,56(9):419-423.DOI:10.1002/star.200300271.
[4]ZHANG Bao,WU Chunsen,LI Hongyan,et al.Long-term annealing of C-type kudzu starch:effect on crystalline type and other physicochemical properties[J].Starch-St?rke,2015,67(7/8):577-584.DOI:10.1002/star.201500003.
[5]JAYAKODY L,HOOVER R,LIU Q,et al.Studies on tuber starches III.impact of annealing on the molecular structure,composition and physicochemical properties of yam(Dioscorea sp.)starches grown in Sri Lanka[J].Carbohydrate Polymers,2009,76(1):145-153.DOI:10.1016/j.carbpol.2008.10.003.
[6]DOBLADO-MALDONADO A F,GOMAND S V,GODERIS B,et al.The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching[J].Food Hydrocolloids,2016,61:36-47.DOI:10.1016/j.foodhyd.2016.04.044.
[7]ROCHA T S,FELIZARDO S G,JANE J L,et al.Effect of annealing on the semicrystalline structure of normal and waxy corn starches[J].Food Hydrocolloids,2012,29(1):93-99.DOI:10.1016/j.foodhyd.2012.02.003.
[8]SHI Yongcheng.Two-and multi-step annealing of cereal starches in relation to gelatinization[J].Journal of Agricultural and Food Chemistry,2008,56(3):1097-1104.DOI:10.1021/jf072449i.
[9]DIAS A R G,ZAVAREZE E D R,SPIER F,et al.Effects of annealing on the physicochemical properties and enzymatic susceptibility of rice starches with different amylose contents[J].Food Chemistry,2010,123(3):711-719.DOI:10.1016/j.foodchem.2010.05.040.
[10]WANG W J,POWELL A D,OATES C G.Effect of annealing on the hydrolysis of sago starch granules[J].Carbohydrate Polymers,1997,33(2):195-202.DOI:10.1016/s0144-8617(96)00170-1.
[11]LIU Hang,GUO Xudan,LI Wuxia,et al.Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing[J].Carbohydrate Polymers,2015,132:237-244.DOI:10.1016/j.carbpol.2015.06.071.
[12]PINTO V Z,VANIER N L,DEON V G,et al.Effects of single and dual physical modifications on pinh?o starch[J].Food Chemistry,2015,187:98-105.DOI:10.1016/j.foodchem.2015.04.037.
[13]WADUGE R N,HOOVER R,VASANTHAN T,et al.Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content[J].Food Research International,2006,39(1):59-77.DOI:10.1016/j.foodres.2005.05.008.
[14]伍婧,李宗军,李珂,等.韧化处理对淀粉品质特性的影响及应用研究进展[J].中国粮油学报,2015,30(9):139-146.DOI:10.3969/j.issn.1003-0174.2015.09.027.
[15]SHANG Mengshan,CHEN Haihua,WANG Yusheng,et al.Effect of single and dual heat-moisture treatments on the gelatinization properties and crystalline structure of normal corn starch[J].StarchSt?rke,2016,68(11/12):1196-1202.DOI:10.1002/star.201500350.
[16]杜双奎,王华,赵佳,等.韧化处理对不同玉米淀粉理化特性的影响[J].食品科学,2012,33(17):78-81.
[17]WANG Shujun,JIN Fengmin,YU Jiugao.Pea starch annealing:new insights[J].Food&Bioprocess Technology,2013,6(12):3564-3575.DOI:10.1007/s11947-012-1010-7.
[18]ZHAO Yang,CHEN Haihua,WANG Yusheng,et al.Effect of sodium alginate and its guluronic acid/mannuronic acid ratio on the physicochemical properties of high-amylose cornstarch[J].StarchSt?rke,2016,68(11/12):1215-1223.DOI:10.1002/star.201500346.
[19]LI Qianqian,WANG Yusheng,CHEN Haihua,et al.Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage[J].Starch-St?rke,2017,69(9/10):1-8.DOI:10.1002/star.201600317.
[20]LIU Hang,LüManman,WANG Lijing,et al.Comparative study:how annealing and heat-moisture treatment affect the digestibility,textural,and physicochemical properties of maize starch[J].StarchSt?rke,2016,68(11/12):1158-1168.DOI:10.1002/star.201500268.
[21]CHEN Haihua,QIN Fumin,WANG Yusheng,et al.Effect of complexation temperature on thermal properties and enzymatic hydrolysis of starch-oleic acid complexes[J].Cereal Chemistry,2017,94(2):237-241.DOI:10.1094/CCHEM-01-16-0008-R.
[22]HUANG T T,ZHOU D N,JIN Z Y,et al.Effect of repeated heatmoisture treatments on digestibility,physicochemical and structural properties of sweet potato starch[J].Food Hydrocolloids,2016,54:202-210.DOI:10.1016/j.foodhyd.2015.10.002.
[23]JAYAKODY L,HOOVER R.Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins:a review[J].Carbohydrate Polymers,2008,74(3):691-703.DOI:10.1016/j.carbpol.2008.04.032.
[24]LAN H,HOOVER R,JAYAKODY L,et al.Impact of annealing on the molecular structure and physicochemical properties of normal,waxy and high amylose bread wheat starches[J].Food Chemistry,2008,111(3):663-675.DOI:10.1016/j.foodchem.2008.04.055.
[25]JYOTHI A N,SAJEEV M S,SREEKUMAR J.Hydrothermal modifications of tropical tuber starches-effect of ANN on the physicochemical,rheological and gelatinization characteristics[J].Starch-St?rke,2011,63(9):536-549.DOI:10.1002/star.201000137.
[26]WANG Shujun,WANG Jinrong,YU Jinglin,et al.A comparative study of annealing of waxy,normal and high-amylose maize starches:the role of amylose molecules[J].Food Chemistry,2014,164:332-338.DOI:10.1016/j.foodchem.2014.05.055.
[27]CHUNG H J,LIU Q,HOOVER R.Impact of annealing and heatmoisture treatment on rapidly digestible,slowly digestible and resistant starch levels in native and gelatinized corn,pea and lentil starches[J].Carbohydrate Polymers,2009,75(3):436-447.DOI:10.1016/j.carbpol.2008.08.006.
[28]VAMADEVAN V,BERTOFT E,SOLDATOV D V,et al.Impact on molecular organization of amylopectin in starch granules upon annealing[J].Carbohydrate Polymers,2013,98(1):1045-1055.DOI:10.1016/j.carbpol.2013.07.006.
[29]COOKE D,GIDLEY M J.Loss of crystalline and molecular order during starch gelatinization-origin of the enthalpic transition[J].Carbohydrate Research,1992,227:103-112.
[30]SUI Zhongquan,YAO Tianming,ZHAO Yue,et al.Effects of heatmoisture treatment reaction conditions on the physicochemical and structural properties of maize starch:moisture and length of heating[J].Food Chemistry,2015,173:1125-1132.DOI:10.1016/j.foodchem.2014.11.021.
[31]JUANSANG J,PUNCHA-ARNON S,UTTAPAP D,et al.Concentration of plasticizers applied during heat-moisture treatment affects properties of the modified canna starch[J].Food Chemistry,2017,221:1587-1594.DOI:10.1016/j.foodchem.2016.10.134.
[32]B?ASZCZAK W,BIDZI?SKA E,DYREK K,et al.Effect of phosphorylation and pretreatment with high hydrostatic pressure on radical processes in maize starches with different amylose contents[J].Carbohydrate Polymers,2011,85(1):86-96.DOI:10.1016/j.carbpol.2011.01.055.
[33]RATNAYAKE W S,HOOVER R,WARKENTIN T.Pea starch:composition,structure and properties:a review[J].Starch-St?rke,2002,54(6):217-234.DOI:10.1002/1521-379X(200206)54:6<217::AID-STAR217>3.0.CO;2-R.
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